- Well, congratulations. You are now vegan. - No, I'm not. I'm a vegan for you. - That was the best pickup
line I've ever heard Hey all, in this week's challenge. We are eating 10 pounds of
onions for a whole week. Just kidding, we're not. This version of budget eats
is going to be all vegan and just to make it that
much harder for myself, gluten free. That's right. You heard it. Bingo. Bingo, bingo,
vegan, gluten-free budget. (upbeat music) I sought out the most affordable
produce that I could find. And boy, did I find some treasures? And then I asked Julia,
should I be spending $10 on my $25 budget on a bag of almonds? And it's three pounds. Like I've really wanted
that bag of almonds. But instead I settled for a
four pound bag of peanuts. My all time favorite nut,
it's not a nut its a legume. I bought a 10 pound bag of onions. These onions were only 2.19. It was a deal, I can't
turn down and I didn't. So I got them. I hauled them home. I also got two bags of
avocados for only $2 total. I got a four pound bag of chickpeas at a brand new store that popped up 3.49. I saw some limes for
sale eight for a dollar. I got a two pound bag
of carrots for only $1. I got two broccoli for a buck each, I got one Cauliflower for a dollar. And then I bought this bag of soy chunks. Now soybean is a complete protein meaning it has all the
amino acids necessary to have your body absorb
and use that protein. So, I figured it sounds like a good idea. I got one can of tomatoes for
only a dollar. It was on sale. And then I got one discounted bag of shishito peppers for a buck. I also saw some rice that was
four pounds for four bucks and viola we add those numbers up, crunchy crunch into our
calculator and we got 25.04. A bit over but I think you
can forgive me for that. No. Now I know there's been
a fair amount of comments about how I use a lot of spices and flavor additives that aren't
calculated into the budget. And I'm gonna keep
doing that this episode. What I'm hoping you'll
take away from these shows is you can really use
whatever you have on hand. It doesn't have to be
these exact ingredients and it doesn't have to
be these exact amounts. So, for today I'm just going to prep some of our ingredients. Now, as you're rinsing your chickpeas you're also going to be
picking out some rotten ones. So if you see these, pick them out, throw them out and don't let
it ruin the rest of the batch. We're going to soak approximately
two pounds of the beans. And then we're going to
set another two pounds on a paper towel on a sheet tray and let it dry out overnight. When it comes to soaking beans. I also like to add a bit of
baking soda in the soak liquid. This helps them break down a bit better and it reduces the cooking time as well. We're gonna let these rest overnight. We're gonna let this rest overnight and I'll see you guys tomorrow. Today is Tuesday. It's
going to be a busy day. I have like three or four
back-to-back meetings. So, I'm thinking today
it could be a prep day where I just prep a lot of ingredients so that I could set
myself up to experiment throughout the rest of the week. So, on my to-do lists, I
have quite a few things. We're going to roast the peanuts. We're going to try and make peanut flour, once that cools, we're going
to try to make peanut butter. While we have the oven
on. I'm going to go ahead and toast those dried chickpeas. After that, it's a full day of roasting. We have 10 pounds of onions. I think I'm gonna roast maybe three or four pounds of them. I think roasting onions gives them a bit more caramelization,
a bit more flavor and I can just batch cook them on a tray. It's mostly hands-off perfect. And then while the oven is still hot, I'm going to go ahead
and roast some carrots. All right, now that we have our blueprint, let's go (pouring peanuts on the tray) A Visual comparison of
unsoaked and soaked. Aren't they cute? I'm gonna rinse these
and then will cook them. I'm going to lid this
and keep it in the fridge until I'm ready to use these. When it comes to chickpeas, I
like to keep it super simple. I cover them with water,
maybe an inch above the peas. Then I throw in just a touch of salt. And then I'm probably gonna throw in about half a teaspoon of baking soda. I bring the peas and
the water up to a boil. Then I lower it to a
simmer and I let it go for about 10 minutes. Then I turn off the heat, keep it lidded and just let
it sit for half an hour. Most of the time the carryover heat will cook the chickpeas enough so that I don't have to have
it boiling for almost an hour. I check back after 30
minutes. See, if it's tender. If it's not I blast the heat again, maybe for three to five
minutes, turn it off and just let us sit until
I'm ready to fish it out. To give myself some options. I'm going to make one tray
of the peanuts, dark roasted, and one tray of the
peanuts, light roasted, more room to play with
more flavor profiles that are different from each other. - We have one lightly
toasted peanuts on the left and we have some dark
roasted peanuts on the right. A bit of oil and a bit of salt. The disclaimer here is
that if it looks moldy or bad or it's soft, don't use it. Hello? - Hey, why are you chopping
so many onion balls? - So that I can prep
them for the whole week so that I don't have to cry every day. Just, you know, once a week is fine. - Cry everyday is good for the soul. - Is this true? I do
it without onions too. - What are you gonna say in
your cameo or just gonna dance. - This is my goodbye screen. This is one-third of all the onions I'll be cooking this week. - My IPS is like liver. - This is really cathartic. (upbeat music) Since we're having an all vegan week, I'm going to be saving
all of my veggie scraps to make up stock later on in the week. Here's our toasty chickpea. Don't do that. I'm gonna
go ahead, drain these, save the liquid in a separate jar, and hopefully I'll have
room for it in my fridge. Next up, we're going
to take our vegetables give them a little tossy
toss tourney, turn, and return them to the oven. And then we're gonna take our onions put them in a large pot with a bit of oil, a bit of salt, and just let it go. It's gonna go for about
45 minutes to an hour. It's a very long time, but
caramelized onions. Take time. Once you see that the bottom of the pot is starting to develop
brown fond, lower your heat. That way the bottom of the pot won't burn and the moisture from the onions will slowly release over time. We got onions there. We got onions here. We got an onions over there
and it's onions everywhere. I'm gonna smell like onions
for the rest of my life. Please send help. It's got that deep smokiness
that a lot of people like in barbecue and barbecue sauce and also caramelized mushrooms, while our caramelized
onions are rounding out their last 20 minutes. I'm gonna go ahead and boil
off some of our soya chunks. I'm gonna follow the package instructions and do as they say, because I've never
cooked with this before. It seems pretty straightforward. It sounds like they have to be parboiled before we use them in a recipe. So I'm gonna go ahead drop
them in some boiling water for three to five minutes
and then I'm gonna leave them in the pot to soak for a little bit. Then we'll squeeze out
the water and rinse them. Honestly, that broth tastes pretty good. It's a bit nutty. It
tastes a bit like tofu. So, I think I'm gonna keep it. And I think we're gonna put
it in our chili tonight. Before we get started on our chili, I'm going to grind up some
of our chickpeas into flour, and then I'm going to grind
up some of our peanuts into flour, and then maybe
we'll make some peanut butter. (upbeat music) Did you know that peanut
butter is the love of my life? It has come to my absolute
favorite moment of this week tasting the peanut butter. Ooh. That's fresh, because
their skin in that peanut butter it's a bit rougher and
coarser and thicker. It's very raw and it's very thick. Maybe five Cs this time. To mimic more like ground beef texture. I'm going grind these up
in the Vitamix as well until they're nice and pebbly. Let's cook some dinner before
the sun goes down on us. Shall we? Okay. So for our very
first dish of this week we are making chickpeas, soya, chili. We're gonna use the same pan that we've caramelized our onions in 'cause all that flavor,
I don't want to waste it. We're gonna put a little bit of oil in, and then we're going to go
in with our rehydrated soya. We're gonna let that cook
and get a bit toasty, maybe a bit golden. And then we're going to
throw some spices in there, whatever you have. I'm probably going to go in
with a bit of garlic powder paprika, cumin, coriander, a bit of spice, maybe go to gorrow, AKA
red pepper, nice tasty. And then we're going to just
let that all mingle together for a bit. We're going to throw in
some of our roasted onions, some of our roasted carrots, and we're going to go in with a handful of cut-up shishito peppers and we'll throw in half
can of our tomatoes. We're gonna let them mingle until everything's nice
and warm and combined, then we'll throw in our chickpeas. Then we'll add some of
our soil cooking liquid for flavor and to dilute as needed. I think we're going to cut up an avocado and a squidge of lime and serve. To really get bang out of
my buck for these limes. I'm going to be zesting, the zest. (calm music) Smells extremely like soy. Right off the bat. I'm getting
a lot of soybean flavor. I think it's because we
have that soya in there, and we also use the soya liquid. It adds a certain layer of richness. I don't really taste the peanut butter but there is earthiness, that lime juice is absolutely necessary. Got to be honest with you though, these avocados four for a buck, they were probably four
for a buck for a reason. - This looks beautiful June. So, this is a triple meat, double beef. - Yeah, all the meats. - Pork Curry. - Yep. All the meats are in there. - Excellent. - Yep. - Right off the bat, I
can tell it doesn't have the texture of meat, which
is not too surprising, but the flavors are excellent. - Would you believe it, if
I told you this was chili? Is it convincing enough? - It is. Yeah. - Don't be nice, just because
the internet calls you out for being critical. - Absolutely works as a vegan chili. You can tell how much I like it because I'm gonna to
take this whole bowl back with me to my desk. This is a solid eight. - I'll take it. - I could go spicier. - I was only gonna give myself a seven. - I think it's nice. - The avocado is so bad. Tell me when? - There's not going to be a win - Aaron? - Okay. - But wait, there's more. Remember these, we soaked
these peanuts last night. Well, let's do a little taste test, shall we? They're sweet, crunchy fresh, somewhere between a apple
and a half cooked potato. It's very crisp. So, I think I'm going to
blend a quarter cup of this with a cup of water and see how it tastes. It looks very creamy. Ooh, certainly very peanutty,
certainly very creamy not a fan of the gritty texture. So, I think I'm gonna
go ahead and strain it. It smells like peanuts, but looks like milk
and very rich milk too. That's pretty good. If you're a fan of nut
milks. Absolutely delicious. Good morning. We're going
to peel all of our carrots, trim all of our celery,
maybe prep the broccoli and the cauliflower. That way I can start
making my veggie stock while that's on a boil, we're
going to take our peanut milk and make it peanut sauce. 'Cause we're gonna make
some celery and carrot peanut sauce noodles. That's the plan. Wish me luck. (calm music) For the broccoli I'm
going to lop off the head. And then I'm going to
trim off the outer skin. that is way too tough and
fibrous for us to eat. That's gonna go in the stock, but the center part is
tender. We're gonna keep that. You can usually see that
there's a ring on the inside. Inside that ring is
tender, outside that ring. Well, you're gonna be chewing
until your jaw breaks off. (calm orchestral music) Our cauliflower, isn't that great? There are some black spots. I think I'm just gonna use my peeler and go ahead and peel those off. So, maybe don't fill
your pot as full as I did because it will boil over. In the meantime, I'm
going to prep my noodles. I'm going to grab the bigger
carrots and the celery, halve them and then
slice them with my peeler to get nice thin strands of noodles. For the carrot noodles,
if you want them thinner, rotate your carrot often, this will give you a
thinner edge to slice off. If you want them wider, just
keep going on one angle. Since we have these nice broccoli stems, I'm gonna go ahead and use them
in our noodle dish. Why not? As far as our celery noodles, there's the tougher outer stock
and the tender inner stock. I think I'm gonna go tender. That way, we won't have celery
fiber stuck in our teeth, thick noodles, you know what I mean? (calm orchestral music) So, I think because we
already have a stock pot of boiling liquid, that's quite flavorful. What I'm going to do is just
blanch our veggie noodles straight in this pot. That way all the veggie
flavor will go into the pot, and we won't have to boil
another pot of water. One thing that'll also help you know when they're ready to go is
if you smell the vegetables, and this smells like celery. (calm orchestral music) Now we make the peanut sauce. I'm thinking for the peanut sauce, we use some peanut butter, peanut milk. We're gonna add in a little sambal oelek, just so that Aaron can get it as spicy on. Then we're gonna add in some tamari, it's like a gluten-free
version of soy sauce. We're gonna use the zest
and juice of that half lime that we have left over from yesterday. Then we're going to put in some
of my window, garlic chives. Now I'm not gonna factor
this into my budget because I've been growing it. There's a pro tip for you,
if you're on a budget, get some seeds and keep
growing those herbs because they will just keep growing. Very sour, very spicy. I think
Aaron's going to like it. I'm also thinking we
need some sort of texture on these noodles. So I'm thinking of taking some of our coarsely ground peanuts, ground up chili peppers in there. Then we're gonna go in
with some black pepper, a bit of fancy salts. I'm gonna use some black salt. It's one of the most delicious
salts I've ever tasted. I found this at the Patel Brothers, we're gonna go in with
some maybe powder garlic, powder ginger, and then
a little touch of sugar. I know Aaron doesn't like
sugar, but I like sugar. And I'm gonna cook this for me. Let's assemble. (calm orchestral music) Toilet like spaghetti, it's citrusy, it's spicy, It's crunchy from the vegetables that
aren't completely mush. And that texture from the peanut powder is really, really nice. The limeyness in the sauce is really nice. It almost makes these vegetable noodles taste a bit pickled because it's so tart, which I'm really enjoying. It feels light, but it's very hardy. - What do you call this, June? - Vegetable noodles. - Vegetable noodles. - Yeah. It's peanut butter
sauce, vegetable noodles with more peanuts on top. And I made it spicy for you. - Thank you. I at first was very skeptical
because I thought noodles. If they're not made of wheat
and crap loads of gluten, can we swear on Delish? And I'm doing three blue berries - Loads of gluten. I didn't think it'd be good,
but you cook these in a way. I don't know how you did it. And this peanut spicy
peanut topping, is great. The flavor is great on that. This is good. It has a really nice flavor doing this peanut topping
is my new favorite thing. - Really? - Yeah. - Yay. - This is a great meal. - Yay - I didn't want to like vegan week. - Can I have a grade, be honest. - 9 out of 10. - Be honest. - For what it is 9 out of 10. - Are you honest? - Yeah, because I've never had
actually good veggie noodles. - 9 out of 10. He says, he's being honest. Do we trust him? I'm gonna agree with him. Why not? 9 out of 10. It's a very clean taste,
but it's very nutty and it's very satisfying. You could drop me, by the way, if you haven't figured it out yet, these ratings are totally arbitrary. But I really do like these noodles, tastes creamy onto the tacos. So, I've never worked with
chickpea flour before. I don't think it's going to hold together as a cohesive tortilla
without any other additive but I'm gonna try with just
chickpea flour and water. I'm gonna let that butter
sit for half an hour, while I make our treaser. Yesterday, Aaron had
mentioned that the chili didn't really have the texture of meat. So, I think I'm going to
make those soya chunks again just boil them, drain them, squeeze them, and then we're gonna tear them by hand but more coarsely this time so that they have more texture to them. So the new order for our
ingredients is ketchup, tamari vinegar, black salt, a pinch
of MSG, some ground chili black pepper, mushroom
powder, ground cumin, and maybe we'll also add this that I found on the back of my cover that is definitely expired. Still smells good though. And all of our soya chunks. Smells like miscellaneous meat. You know like young I think the best part about
cooking with vegan ingredients is for the most part, you
can probably already eat them before they're cooked
to taste for seasoning. That tastes very good. Maybe it just needs a touch more spice. (calm music) Since we have this bag I'm just gonna go ahead,
clean it out a bit cut it in half and use
this as our tortilla press. I'm probably gonna plop
about a quarter cup of dough into the middle of the plastic. And then I'm just gonna roll it out to maybe about an eighth of an
inch thick, scratch this bag. It's very hard and crinkly
and not at all peelable. I found a scrap piece of parchment. Let's use this And then we plop it into a lightly, lightly oil pan and see what happens. It's not very pliable. This is my main concern. So, if I were to put stuff in
it and bend it, it just cracks taste pleasant enough. Maybe just way bit dry, when I think of the dough or any moisture, I will not be able to
ply it off the parchment and into the pan. I think to keep them a bit moister I'm just gonna put a
damp paper towel over it. For our guac, we're just going to take one
very questionable avocado. I guess you really do get
what you pay for this. 'Cause this avocado is not mashable a little salt, a little pepper, vinegar. We have our tortillas beautifully browned but somewhat brittle because no gluten all that's left to do is to
blister some shishito peppers. (calm music) Oh my gosh, it bends. It bends. It's cracking but it's bending
that exceeds my expectations always exceed your expectations, when you have none to begin with. Lower your expectations to
increase your happiness in life. Pro tip. I honestly can't wait
to have Aaron taste this because I want him to be
totally honest with me. I really wonder if he's gonna like this. - You know, I'll be honest with you June. - You know, it's a good taco when you're really messy with it. Guys, I think this was a great taco. The tortilla is a little
dense but it's so flavorful. The chickpeas, so earthy, so nutty, slightly toasted. Look at that grill mark. Look at it. Are you looking at it? The shishito pepper,
just a bit bell peppery, a bit spicy The inside is extremely juicy. The fresh pop of the
onions and the lime juice, I'm gonna give myself a 10 out of 10. - June. What are they? I've never seen food like this before. - Oh, come on. - Is taco? - It's taco. - Okay. - Well I wanted it to be taco,
you tell me if it is taco. - I love the tortilla. - You do? - Yeah. - Amazing. - I do love the homemade tortilla. I would eat that just as a
snack on its own, the tortilla, the quote-unquote meat. - Yeah. - It's a bit mush for vegan taco is definitely 7 and a half. - This is the lowest one by far. - Would you say that the
tortilla or the filling is more important to a taco? - I think both. I think a
taco being that it's so small and it's so bite-sized, it's
the marriage of ingredients. - It is the marriage and the mush of that. Just isn't doing it for me. - Just so that the folks know Aaron is calling this bouncy piece mush. I have snapped to it. Is this is mush? Aaron? - Look man. I call it like I see it. - Do you like the flavor of the treaser? - It's a bit shy, the flavor. - Oh, you want spicy? - Hmm - Not in our budget, but
this is a bird's eye chili. And since Aaron really likes
the spicy, he gonna get it. Let's go girl, munch it down - 10 out of 10. - I think the tortilla is brilliant too. In fact, I think this
whole dish is brilliant. - I think you're brilliant June. - Thank you Aaron.
You're not so shy either. My heart is full. My belly is full and my body is tired.
I'll see you guys tomorrow - And we're back. Here's what I have in mind
for our recipes for today. meal number four,
cauliflower, "Alfredo" sauce with some chickpea flour
and broccoli pasta. For the Alfredo sauce,
we're gonna take some oil in a skillet. We're going to add some
of our roasted onions. Then we're gonna take about
half head of our cauliflower, chop it up into florets. We're gonna put in some black pepper, maybe a little touch of garlic powder. I also found this really
sad tine in my fridge. I think I'm just going to throw in otherwise it's going in the compost. We're going to add some peanut milk and then we're gonna let
that just steam slash boil, until the cauliflower
is completely tender. And then we're going to
Vitamix that mixture, once it's completely cooled into a very soft puree consistency Salt, a touch of vinegar. Ooh that's smooth. For the chickpea pasta, I'm gonna take some of our cooked broccoli and I'm going to Vitamix it,
until it's very, very mushy. So I cut the broccoli up. I separated them into three batches. I cut the stems off into
smaller, smaller dices so that they get tenderized faster. I cut some florets we're
roasting for our paratha filling. And then I also cut a small
bowl of green broccoli tops along with the green leaves
so that we can blanch them in some veggie stock. That way we can mash it
all up in the Vitamix for chickpea pasta. This is chaat masala and it is delicious. And I will be putting
some of this chaat masala on our broccoli, because so good. So for our roasted broccoli, I'm just gonna heat it with
a bit of oil, salt, pepper expired spices, our chaat masala and maybe a bit of red pepper, nice tasty. I have my oven set to 375. We'll check back in 10
minutes for the chips and maybe 25, 20 minutes for the broccoli. Oh yeah, and did I mention we're gonna be cooking our
brown rice and our veggie stock. Flavor baby. For our blanched broccoli,
we just gonna heat it with a little salt, a little MSG and all of our vegetables stock, just a bit at the very bottom of the pot so that it's half steaming, half boiling. That way we can reserve that greenness. Definitely very earthy. We're gonna make some peanut milk. We're gonna take our soaked peanuts that I peeled the skin off of. We're gonna mix it with some water. We're gonna strain it out, keep the pulp. It's gonna come in handy. I know it. And then we're
gonna take the milk. We're gonna jar it. We're
gonna put it in the fridge. After peanut milk comes rice, we're gonna take some of our rice. We're going to season it to taste. Black salt, chili, chaat masala more deliciousness and a bit of garlic pepper. and then we're gonna mix
it into a smooth paste this way we can manipulate
it into our paratha wrapper. And finally we're gonna make
our broccoli chickpea pasta. I'm gonna throw our blanch
broccoli into the Vitamix. If it's not gonna turn into a paste, I'll add a bit of our
leftover vegetable broth that we steamed our broccoli with. And then we'll add in our chickpea flour, add some salt in, season it to taste, and let's see how this
noodle thing works, huh? So this dough holds
together if I squish it, but I don't think it's fine enough for us to make noodles out of it. I couldn't really get that
small amount of broccoli to blend into a puree. So, we still have bits of it in there. That's going to interfere
with us rolling this out into a thin noodle. So, what I think I'm gonna
do is make some gnocchi. I'm also going to add just a
pinch of this rice in there because this rice is so
glutinous and sticky. I think it'll really help with
the structure of our pasta, dust your board with a
bit of chickpea flour, coat it with more flour. And then we're gonna try
to roll it into a log. Don't you have your log? Go ahead, chop off little gnocchis. In the meantime, bring
a pot of water to boil. (upbeat music) There is gnocchi, there's
cauliflower sauce. There's peanuts, there's crushed peanuts that we have from yesterday and there's more of every
single over there, if you want. Cheers. - Cheers - Mushy soft. - Yeah, but gnocchis
are usually like that, June, honestly, I'm saying
this completely seriously, your creativity and artistry
is really, really great. The fact that you operate
under so many restrictions you know, $25 for a week and vegan and you gave yourself the
extra gluten free thing and you come up with this, like, you know, culinary like very highbrow food. - Is that highbrow? It's
gnocchi. It's like rustic. But you know, if it was on a menu imagine how it'd be described - $89 plus truffle edition. Okay. But do you like it? - I really like it. Yeah. It all comes together. - I was not expecting you to like it? It's very fatty. - My one negative thing is
that it's a little bitter. - Bitter? - Yeah, for creativity,
ingenuity, and overall taste and resourcefulness is a 9.5. - I'm blown away. - June, you are a master of your craft. - But one day you'll
leave me for chili powder. - It's true. - I wouldn't have given myself that grade. I think in terms of
texture, it's a bit lacking. The gnocchi is a bit dense to be expected but the flavors are pretty nice. I'm gonna give myself an 8.2 out of 10. Our Vitamix is still dirty. So, we're going to go ahead and make our veggie filling
for those rice floured paratas. We're going to go in with
our roasted broccoli, some roasted carrots, roasted
onions, some seasoning. I'm also going to drop one
avocado in there for creaminess. And we're gonna mix it up until it's about minced size pieces. To make our filling, I'm going to take our
Vitamix blended veggies. We're gonna add a cup
of chickpeas in there, and we're gonna add about a quarter cup of freshly minced onions in there. And then we're gonna go
ahead and try to stuff it into our rice wrapper or thingymajiggies. So all I'm doing is wetting my hands with the vegetable broth, trying to make it really
round so that it's easier for us to cover this
up with our top patty. Like, so, and then I'm sealing it so that the two halves meet. Truthfully, this is starting
to look like a burger to me. I definitely made too much filling, but at least it is delicious. But here are four patties. They're big chunkers. They look like they're
least quarter pounders. We're gonna go ahead and
heat up our cast iron skillet over medium heat, drop a
little bit of oil on top and sizzle these babies up until they're nicely, golden and crispy. While the patties are cooking, I'm gonna go make a peanut butter sauce. I'm just gonna combine some peanut butter with some sriracha and some cold water and whisk it until it's nicely smooth, emulsified, silky and drizzly. We already know it's not gonna
be spicy enough for Aaron, but it's spicy enough for me. And because you can never
have enough vegetables we're gonna go ahead and
blister some shishito peppers just for a little tasty side. Today is mush day and I am delighted. This is mushtastic. The outside where it was pan fried is nice and crusty and a bit crispy. And the inside of the
rice mash is like mochi, like very moist, mochi. Then you dip it in the peanut
sauce and you enjoy it. That's an order. - Okay? So this is clearly a veggie burger without all the other bits of a burger. - Who needs buttons? - Okay? Here's your - You don't like tomatoes
and your burgers? - Here's what I'm gonna eat - Okay, you gonna eat that, on its own? - And then here's what I'm gonna eat. - You don't want a veggie burger. What do you have against
veggie burgers, dude? Hold on, thank you June. I loved it. 10 out of 10. - You need to try one out of these - 10 out of 10. Thank you. June. - Yeah, what's up? - It pisses me off, how
good at cooking you are. - Do you like it? - I'm so jealous and I keep
giving you such high ratings which means I can't go any
higher, but this is so good. - This is the same brown rice that you didn't like in
our last budget video. That you called boring. - Well, it's not boring anymore. 6 quadrillion out of 10. - How many zeros are in a quadrillion? - At least two. If all
vegan food tasted like that and was that creative and not interesting, I would be vegan. - Well congratulations. You are now vegan. - No, I'm not. I'm vegan for you. - That was the best pickup
line I've ever heard. I'll see you guys tomorrow. I had half a beer yesterday
and I am so hungry - You are tired on camera? - Yes. This is what I do Aaron. I talk to the camera every day. Hi, y'all welcome to day
whatever, because who's counting and today we will be baking up a disaster. We are going to be making
vegan gluten-free pizza. It's not gonna be pizza but
we're gonna pretend it is. No cheese, no flour. Is it even pizza? I'm going to be taking
our leftover brown rice, about a cup of chickpea flour all of our seasonings and
a tablespoon of olive oil. And I blended it until it
forms this very fine meal that if I squish, it holds its shape. Now I'm just gonna keep
screaming in some peanut milk until the dough forms. I think I overdid it. It feels a little too sticky. I think what we're gonna do is
turn it out into a large bowl and just keep mixing in
some more chickpea flour until it feels good. Here's what our dough looks like. After about six tablespoons
of added chickpea flour. It's soft, it's malleable, but it's not sticking to my fingers. I also added a little MSG in
there, you know their flavor, I think because this
is a gluten-free crust. I'm not going to go thick. That might just end up being really gummy under done, not crusty and not delicious. I'm going to divide our
dough into two pieces and then I'm gonna roll
them out really thin, not like paper thin, but not thick. I'm thinking for one pizza,
we'll do it on the baking sheet. And then for the other pizza, we'll do it in our cast iron skillet. I'm going to set the cast
iron pan on a low heat so that the pan itself
can start to get hot, because these sheet trays
conduct heat way faster. They're thinner, they're lighter. This pie will get way warmer in the oven. If we put it in at the
same time as this pan, in an attempt to clear my fridge of all these scary things
that keep falling out, whenever I open the door, we're gonna be topping the
pizza with various ingredients. We're going to be blending
some roasted onions with our canned tomato. We're gonna put in some sugar, some MSG, some olive oil, some black
pepper, some dried garlic powders some dried oregano, that's our sauce. Look at my sauce, I have
a little bit of texture, so it's not completely soup. Needs spice. We're gonna chop some onions. We're going to blister
some shishito peppers, roast the broccoli. We're gonna try to make
that avocado crema by hand. It's not going to be a crema. It's just going to be guacamole. Let's be honest. I just don't understand
how an avocado can be brown and not not soft. A bit of vinegar to help with oxidization. So, this peanut ricotta tastes just a bit raw. - I think what I'm gonna do is put this in a microwave safe bowl and just microwave it and
hope it steams itself. And it cooks itself and
it's not so raw taste. To our ricotta, we're
gonna add a bit of salt, black pepper, crushed dine time. Give it a mix Not bad. Because the
crust is mostly cooked and we're just cooking the toppings now. We're gonna jack the oven
temp up to 500 degrees. Then we'll tap our pies, slide them in and let them bake until
it's nice and toasty. (upbeat music) The crust looks a little dense and doughy, but what were we expecting? And I just realized that
the green pie that we made is actually just kind of
like a guacamole base. All right, margarita, first, here we go. Guys, this isn't bad.
The crust is a bit dry but it's not like densely
doughy on the inside. It's not louie, it's not sticky. It's got nice color on the bottom, the ricotta is nice and smooth. It's still a bit grainy but I feel like even
real ricotta is grainy. The crust has a really nice
chickpea nuttiness to it that isn't earthy or dirt light. Let's give our broccoli pie a try. We're just gonna add a
little touch of salt on top because I forgot to salt
the shishito peppers and the broccoli. And they're a bit much bland. Much better. This one definitely feels
much less like a pizza pizza and more like a vegetable bread plate. Okay, Chef, I'm ready for your assessment. - So, what kind of cheeses is this on top. - This is ricotta, it's peanut ricotta. - The whole thing is quite dry. - Yes. - The flavors are nice. The flavors feel but
earthy, bit vegetable. - I think I almost killed Aaron. He couldn't swallow the button. You okay there? You don't have to eat it. I don't want to torture you. - It's just very dry. As far as pizza, it's not pizza, but as far as vegan food, it tastes fine. Everything here is basically drying. It's solid, and that's weird for pizza. - Yes. It's not a floppy gluten one. If this were floppy, I feel
like it would just be soggy. - I like the slice with more vege on it. - Moister. I didn't think I would but I
liked the vege slices more. - Aaron says as he slowly
chokes it down bite by bite. No June, you succeeded at
making something I can give a low grading to. So it doesn't look like I'm being overly enthusiastic
and everything else. - Okay. What's the great chef? - As far as vegan pizza. - Yeah. - This is a seven, as far as pizza. - It's a negative two as a pizza. - Yeah. As far as a pizza, it's like a one. Now we're getting somewhere. - I put a red chili pepper
flakes on the plate for you too just douse it. Oh my goodness. What do you think? - Better - Better? - More juicy tomato sauce
after the pizza's baked for a better vegan gluten-free
pizza eating experience. And now I have a lot of
pizza of leftovers to eat by my lone self. All right, peanuts stew
AKA ground nut stew, a staple in West African cuisine. It usually is served with rice
or fufu or sweet potatoes. I have rice but I really don't feel like eating more starch today. I have all that celery left. So, I think what I'm going
to do is dice the celery really fine, and use that as a rice, as for the stew, I'm gonna butcher it. West African peanuts stew
is just an inspiration diving board for me at this point, because there's a lot of
stuff that I don't have. I'm probably gonna throw in quite a bit of onions into
this one, broccoli and carrots, and I'll throw in some shishito peppers. So peanut, a table spoon of peanut butter all of our coarsely ground peanuts our tomato puree. We're upgrading to a bigger
pot, caramelized onion, all of our leftovers, tuttorosso, chili, then we're going
in with veggie broth and we'll let it come up to a simmer. Add in some sambal oelek
for Aaron, that's a lot. That's probably too much. Oops. And we'll add in some bigger
pieces of our soy chunks, peanut milk. I think I accidentally just made myself a bigger pot of leftovers
leftover, leftovers. If you can rice cauliflower,
you can rice celery. A little extra peanut milk on top, our celery rice, little extra onion and some of the spiced
crushed peanuts on top. Plus a little something extra for Aaron. (calm music) Do you like peanuts? Do you love peanut butter? Have I got the dish for you? In combination with our celery rice this kind of tastes like
a spicy ants on a log. The crispy, crunchy celery, that's like very crisp and refreshing, goes really well with
this peanut buttery stew. Very friendly, very hardy, very healthy. I already put extra spicy
pepper powder on here for you, but obviously if you
need more we have to add. - It looks great June,
what do you call this? - This is a peanut stew with celery rice. - Big bite? - Big bite. Hmm - Hmm Okay. This I think is going back to your roots of classic June food. - Do you like the crunchy celery contrast? - I do, but it's very highly
contrasting textures in small which is a lot of fun.
This is a lot of fun. There's a cuisine that can't
be placed in any single box. - I didn't invent it. - Oh yeah. - It's West African inspired. - Oh, that shows how little I
know about West African food. - I was researching peanut stuff one day. And then I saw that peanut stews exist in West African culture. And it's like a staple
in the cuisine there. - I don't how it tastes there,
but this tastes brilliant. Personal grade 7.5. - Okay. Better than the
pizza. I'll take it. You can always put more peanut milk on top if you want to make it luxurious. - Okay. 7.5. I'll take it chef. Thank you. Come again. That's a wrap for our very
hungover, very whatever day. We still have a lot of ingredients guys. What should we make tomorrow? Guys? We have so much chickpeas. We have cooked chickpeas. We have soaked chickpeas. We still have dried chickpeas. Let's do something with chickpeas, right? Are you thinking what I'm thinking? 'Cause I'm thinking falafels and hummus. Traditionally there's a
lot of herbs in falafel, but I don't have herbs. What I do have in terms of green stuff is the remaining shishito
peppers and our broccoli florets. I also have my window herbs. I think the garlic chives
will be a super nice addition to have in there. Oh, so it's raining all day today. So, the footage will be extremely crappy. Thank you for bearing with me. And while we may not have to tahini we do have peanut butter. So, let's do some peanut butter hummus. So, here's what I'm
imagining for the falafels. We're gonna take some of
our soaked, raw chickpeas some of our chopped
broccoli, fresh onions, a bit of salt, a bit of MSG,
black pepper, garlic powder some toasted cumin seeds. Right now the texture is pretty good but I feel like it's a
little loosey goosey. So, I think what we're going to do is add in some chickpea flour as a binder, we're not going to be frying these balls because I don't have it in my budget to put half a pot of oil. Let's just skip it. So, we're gonna make baked falafels. I know it's not gonna taste the same but I guess it's slightly
more helpful for you. You all toss the ground peanuts with a bit of chickpea
flour and a bit more spices. And then we'll slightly coat the balls with a bit of olive oil
brushing on the outside, and then we'll roll them very lightly in this peanut mixture. I think this will best approximate that crispy crunchy factor
that you get from frying. I ran out of peanut coating
about five falafel balls away from the whole batch. So they're just gonna
be naked that's fine. To get a nice crusty outside
and a moist interior. I'm going to be baking them at 375. For the hummus, we're going
to take our cooked chickpeas. and peanut butter, a bit of
aquafaba, a bit of lime juice, a bit of avocado. We'll throw in some
more toasted cumin seed. We'll go in with a bit of garlic powder, a bit of salt. Still quite thick, so I
think I'm gonna stream in some veggie broth. This feels pretty good to me. (upbeat music) The bottoms are nice and golden interior looks nice and moist. It's very fluffy, but
it might be too moist. I think I'm going to brush
them with a bit more oil that's leftover, and we'll pop them back
in for 10 more minutes. I'm also going to turn
the oven up to 400 degrees just so that they get nice and crispy nice and moist on the inside. You can see a little tiny
cumin seed right there. This is steaming my hand
and my fingers are in pain. On its own, the falafel
is lightly flavorful. Remember we didn't have any of those herbs that we were supposed to have besides, a sad tablespoon of my
window chives inside is moist but the outside, I think
because we weren't frying up and I didn't really put that
much oil on the outside. It's not that crispy. The peanut powder is a bit dry and I can definitely
taste traces of broccoli. I can smell that smoked
paprika right away. And I'm hoping that little
tiny drizzle of olive oil will do miracles for our falafel. So I think for sure, I probably should have
skipped the peanut powder because the ones that are
without the peanut powder actually it tastes a little
bit crispier, mistakes. All in all. I think not frying your
falafels is a grave mistake. I'm gonna give this one,
probably a 7.2 out of 10. I would eat it. It doesn't make me delighted,
but I would eat it. I think for Aaron's plate. I'm gonna upgrade it
just a bit by giving him some freshly minced onions on his hummus. I'm also going to squeeze on a packet of very expired franks. I think it has some acidity
in there along with some spice that Aaron will really in this hummus. - So at first glance, this reminds me of the
West African piece stew. - It's not a stew. - I know but it's hummus, right? - Yes. - Made of chickpeas. - Yes. - Okay. And made of chickpeas. - Yes. - So I'm dipping chickpea in chickpeas? - Yes. - Why do you think I hate that? - Because it's dry. - It is kind of dry. No, you're
working with what you got. I understand you're approaching
the end of the ingredients. You're stretching the budget. - We just have a lot of chickpeas, man. - And this is beautiful.
Isn't this beautiful YouTube, and delish.com viewers. - They're not gonna answer
you, this is a camera. - Why? But who are all these people I see in the room with us? Okay. Now we're in business. Yeah. That works combined together. Is that like Frank's on top? Yeah. I'll tell you what? It is dry. That's my main critique. Otherwise the flavors are great. I'm not even going to rate this on how good is it for vegan food? I'm just going to rate it on
how good is for regular food? - Okay. I'll take it. - Those falafel and hummus and it's an 8 - Wow! Okay, I'll take it, thanks chef. - No issues with falafel and hummus. June. - Yeah. - You are the best. - I am the best? Don't lie to me. - Name something better than you? - Alpacas. peanut butter, apples,
mangoes, pineapples. - You write about old alpacas. - Yeah. Corgi puppies. Day seven, or at least I think it is or winding down on the ingredients. We have a lot of stuff. Besides the leftovers
we still have aquafaba, we have vegetable broth.
We have soaked peanuts. We have soaked chickpeas.
We have dry chickpeas. We have roasted peanuts. We still have a little
bit of peanut butter. We have soaked soy chunks. We have dry soy chunks. We have vegetables. We have a lot of things. And we still have that
tub of caramelized onions that I made on our very first day. And we need to do something with that. And of course, who can forget
about our lovely avocados, the avocados from hell. So, then what shall we make? Yesterday on the delish.com homepage? I saw Mackenzie's French
onion, meatballs recipe. Why don't I try to veganize
that French onion meatball into French onion, soy ball. Her recipe has got great
reviews, my recipe. And we'll see what Aaron says. I'm going to go ahead and
roast all of our veggies. (upbeat music) We'll also make a spice chickpea while that oven is still on. Well, here's what I'm
thinking for the meatballs. We're going to blend some
of our roasted veggies into the meatballs. We take our soaked soy chunks. Sugar, some olive oil, ketchup and some olive oil. (upbeat music) For the soup, we're gonna
take our caramelized onions, a bit of veggie broth and
our remaining dead time. A bit of peanut milk. Just let us simmer until
it's nice and creamy. Also I don't know what
truck is backing up, but y'all are annoying. (upbeat music) With our remaining meatballs. I've added in a bit of chickpea flour and hopefully it holds
together well enough for us to cook off the rest of them without them turning into
a pile of delicious things. (upbeat music) The meatball is nicely spiced. That sriracha is coming right through. And I love that little
tart, chili, tomatoey vibe. Texture is a little bit spongy, there's a lot of flavor in
those caramelized onions. The soup is the perfectly creamy texture. It's got a little veggie broth in it and it's got a little
bit of peanut milk in it. And it's just so silky right now. I really liked this one. What do you think this is? - Vegan French onion soup. - Yes. - Cause I know that cause
you asked me last night what you should make? Okay? - You don't really like
sweet onions. I get it. - Right. - It's really delightful. - What's the meatball made out of? - It is made out of the soy
chunks for the most part. - It's a good meal. - You like it? - Yeah. The whole thing
overall on the sweet side, it's hardy and satisfying. - I think so too. - It feels like if English peasants in the 18th century were also vegan this is what they'd be eating. - Do you know if they
like French onion soup? - I guess not with all the
Wars with France at the time that would have been very controversial. French peasants in the 18th century that are also vegan would
have been eating this. What's your score chef? - 7.5 - 7.5. Thank you. Are you gonna dump hot sauce on it now? - Yeah. - Okay. - I mean, I think I have to
disagree with Aaron on this one. I really like this dish. I'm gonna give this one a 9 out of 10. As far as vegan food goes, as
far as non vegan food goes, I feel like this is a very
comforting meal to have. It's very rainy outside today. It's gray, soap is a cure
for these kinds of days. I'm thinking with our
remaining chickpea flour we can make some crepes
and then we can put all of our leftovers in these
crepes and call that a meal. Now for the chickpeas, I'm
thinking we toss our chickpeas in a mixture of olive
oil, tamari, sriracha a bit of sugar, a bit of spicy spice, maybe some togarashi that's spicy spice with some nice Sesame seeds and other little things in there. And then we toss it evenly. I'm gonna add one more packet of Frank's because I can already hear
Aaron's voice in my head going, it's not spicy enough. Spread it across this sheet
evenly and then let it bake. We'll check back in
every 10 minutes or so. Give the pan a shake. In the meantime, I'm going to be cubing
our worst avocados ever and figuring out what we can do with them. Here's what we yielded out
of our final avocado stock found these in my fridge last night. I don't know how old they
are, but they are going in. I think while we have our oven on, I'm gonna go ahead and roast these too. Maybe it'll help them soften a bit. Develop a bit more flavor, make them generally maybe more edible. Here are some spicy peanuts
that we toss with Tabasco and sugar and roasted until it was candid. I think I ran out of ketchup,
but I found some very expired questionable tomatoey sauce things. So we're gonna go with that instead because our crepe batter needs to sit. I'm gonna go ahead and mix it now and then let it just mellow out, get cohesive and we'll come
back to it in about 30 minutes. We're going to put in our
bowl, some chickpea flour we're gonna put some peanut milk in and then a bit of salt, a bit
of pepper, a bit of aquafaba. It's an everything bagel seasoning. I was originally gonna put
all avocado pieces in there to make it smoother and creamier. But these all avocados just aren't it. We're not gonna do it. It's very slushy but
hopefully it'll stick it up over the next 30 minutes. We'll come back to it when it's ready, we're going to add just a touch of sugar to give it that nice balance. I also have a tiny bit of sriracha left so I just put a bit of
cold water in the bottle and we're gonna shake it
until the bottles clean. And then we'll dump it
into our peanut butter and make a peanut sauce. - June, I want to make sure, you know you don't have to tailor
everything you make to me. I actually would prefer
that you make the food, how you like it. And you know, that tells me
who you truly are as a chef. Every time you're talking to
the camera from the other room, I hear you going I got to
make it like this for Aaron And I got to make Aaron. Make it for you. - I don't want to get a 5 out of 10, just because it's not spicy enough or just because it's too sugary. - I appreciate everything you make. And I just want you to
be authentic to yourself. - Who is myself? - Who are you? - Who are you? - Don't ask yourself that question. It will paralyze you. - 30 minutes later, it's
looking a little bit thicker. We're gonna put our skillet
over medium, low heat, oil it just a tiny touch. And then we'll put in
about a third of a cup of our crepe mixture,
swirl it around the pan and hope that it gets golden without burning, without sticking. So I think our first crepe was
just a little bit too thick. So we're gonna add a little touch of water and just play it by feel. As with the tortillas, I'm
going to cover the cooked crepes with a damn paper towel. That way they don't dry up. It's nice and soft, a little
bit moister than our tortillas. I'm very surprised at
the everything seasoning, flavor isn't coming through as
strongly as I expected it to, but it's still nice in there. You got hints of onion, hints of garlic. I'm really loving the fact
that this is our final dish because this is really the best dish to make for me because
you can customize it any way you want. I made two versions. One has crushed meatballs
and spicy peanut sauce and some hummus, chickpeas, peanuts, onions got to have them in both. And then the other one has crushed falafel and roasted veggies, chickpeas, peanuts onions, and our cauliflower
Alfredo, as the sauce base. I absolutely love the meatball one, the crunchy roasted chickpeas
are amazing texturally and flavor-wise in here. The hummus is smooth. The peanut sauce is smooth,
but then you have the crunchy fresh onions on top
and the crunchy peanuts and the crunchy chickpeas. And then you have that little
bouncy, spongy meatball not meatball. Then we have this one,
which I overstuffed. So it's falling apart, but let's see. Wow, super messy, super delicious. The textures in here are so good. This flatbread wrap
thing, nice, soft, blanket that cumin coming through
from the leftover falafels, the fresh crunch of the
vegetables and the onions and that cauliflower Alfredo sauce. It was so good. I forgot how good it was. 'Cause it's like creamy. And I love it. And then you add on the toasted chickpeas. Everything is perfect.
Everything is perfect. I think this meal needs a
little bit of an explanation. I need you to grab a plate. And then we have some - My favorite kind of
food is complicated food. - What are you doing? - I don't know what this is? - That's hummus, I labeled everything. - You labeled everything? - Yes. - Where? - Right there on the side. - So this is basically
just you trying to get rid of all the ingredients we have. - Exactly. This is make your own leftover saying. - I love it. It's actually really fun. - Right cheers. - Cheers. So I can't really
be too harsh on you for this because I made it. I assembled it. I'm gonna give this a
six and a half for flavor and then nine and a half for fun. - Wow. - The crepes is really good, you're right? - What are you tasting in the crepe? - Is that black Sesame? - Hmm - And poppy seed. - Hmm. - It's nice. Yeah, definitely works
better with the crepe too. - Well, you weren't
supposed to get so greedy and stuff everything
into a single crate dude. How about for the whole week? - 10 out of 10 because no
packers has were harmed. - It true. So you favorite? - The veggie burgers. Definitely. Those were not just good vegan food. Like mind-blowingly good food. - Do you have a runner up? I think the gnocchi was good. Yeah. - And I think you were also
surprised by the veggie noodles. - Yes. The gnocchi and the veggie noodles and the peanut stew were all runners. - I agree with Aaron. I really liked the burgers, but I disagree with him
because I'm not really that big of a fan of the gnocchi. However, I did love those treslow tacos. I think if we learned anything this week it's that I really liked soya chunks and Aaron really doesn't like soya chunks. I love the French onion meatballs as well because they had that soya
chunk meatball in there. And it was just delicious
together with the sweetness. I love sugar, may I say in
every stuff, Aaron doesn't. Do you see the pattern here? As far as failures, I feel like the pizza
was kind of a semi fail. I did love how it came out but I think the crust
could have used some work. All in all. What did I learn this week? I think first of all, I learned to not buy
eight avocados for $2. Like never going to do that
again, ever in my life. Second, I learned that I love peanuts. It's been confirmed. There are so many things
that you can do with peanuts. Also, don't be afraid to
experiment in the kitchen. Not all of these recipes were
successes, but you know what? At the end of the day, we all
ate them and we enjoyed them. Some more than others,
but they were filling, they were helpful, and
they were nutritious. And I love that, and as
always stay hydrated, be kind to yourself, be kind to others. Thank you so much for
watching this episode and let me know down
below what your favorite vegan ingredient is. 'Cause I'm excited to try
out more of your hacks, tips and tricks. See you next time. (upbeat music)
